A tender and crispy gratin, perfect for kids, with a mild tomato-cream sauce enriched with blended roasted red pepper.
Ingredients
- 500 g potato gnocchi
- 400 g canned crushed tomatoes
- 1 piece red bell pepper
- 1 piece red onion
- 2 tbsp olive oil
- 200 ml heavy cream
- 200 g shredded mozzarella
- 1 tsp Italian seasoning
- to taste salt
- 1 pinch granulated sugar
Method
- Preheat the oven to 200°C (gas mark 6-7).
- Wash the red bell pepper, cut it in half, and remove the seeds and white membranes. Place it on a baking sheet, skin side up, and bake for 20 minutes until the skin blackens.
- Remove the bell pepper from the oven, place it in a bowl, and cover with plastic wrap or a kitchen towel to let it steam for 5 minutes. Peel off the skin, then blend the flesh with a little olive oil until a smooth purée forms. Set aside.
- Meanwhile, peel and finely mince the red onion. In a large skillet, heat a drizzle of olive oil over medium heat and sauté the onion for 5 minutes until translucent.
- Add the crushed tomatoes, roasted bell pepper purée, Italian seasoning, a pinch of salt, and a pinch of sugar. Simmer over low heat for 10 minutes, stirring occasionally.
- While the sauce simmers, cook the gnocchi according to the package directions (usually 2-3 minutes in boiling salted water until they float to the surface). Drain.
- Stir the heavy cream into the sauce and adjust the seasoning. Gently fold in the drained gnocchi.
- Pour the mixture into a lightly oiled baking dish. Sprinkle the shredded mozzarella evenly over the top.
- Bake for 20-25 minutes, until the cheese is melted and browned.
- Let cool for 5 minutes before serving. Serve as is or with a green salad.
Nutrition
Per serving
- Energy
- 542 kcal
- Protein
- 15.28 g
- Carbohydrate
- 43.81 g
- Fat
- 34.04 g
- Fibre
- 4.31 g
- Calcium
- 17.74 mg
- Iron
- 1.06 mg
- Magnesium
- 38.62 mg